OVEN-BAKED BEEF MEATBALLS WITH ONE-POUR CREAMY MARINARA SAUCE RECIPE
These easy oven-baked beef meatballs are tender, flavorful, and covered in a rich, creamy marinara sauce. With no frying required and simple preparation, they're a delicious option for a comforting family dinner.
Ingredients
- For the Meatballs
- 1½ pounds ground beef 85% lean
- ¾ cup Italian-seasoned breadcrumbs
- 1 large egg
- ¼ cup whole milk
- ¼ cup grated Parmesan cheese
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- For the Creamy Marinara Sauce
- 24 ounces marinara sauce
- ¾ cup heavy whipping cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 2 tablespoons chopped fresh basil or parsley for garnish
Instructions
- Preheat the oven to 400°F and grease a 9×13-inch baking dish with olive oil.
- Combine breadcrumbs, egg, milk, Parmesan, garlic, Italian seasoning, salt, pepper, and parsley in a large bowl.
- Add ground beef and gently mix until combined.
- Shape into approximately 24 meatballs and arrange in the prepared baking dish.
- Whisk together marinara sauce, heavy cream, Parmesan, Italian seasoning, garlic powder, black pepper, and optional red pepper flakes.
- Pour the sauce evenly over the uncooked meatballs.
- Cover tightly with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 to 15 minutes, until the meatballs reach 160°F internally.
- Allow to rest for five minutes, garnish with fresh herbs, and serve warm.
Notes
- Use uniformly sized meatballs for even cooking.
- Avoid overmixing the beef to maintain a tender texture.
- Heavy cream produces a thicker, smoother sauce than milk.
- Baking times may vary depending on the size of the meatballs.
- Refrigerate leftovers for up to four days or freeze for up to three months.
- Avoid overmixing the beef to maintain a tender texture.
- Heavy cream produces a thicker, smoother sauce than milk.
- Baking times may vary depending on the size of the meatballs.
- Refrigerate leftovers for up to four days or freeze for up to three months.